Salmon Recipes for the King of Fish

With its rich flavor, beautiful red-orange flesh, and high levels of beneficial omega-3 fatty acids, salmon's popularity just keeps on growing. Wild-caught salmon is the best-tasting and most environmentally friendly choice. However, wild salmon is also the most expensive; farmed Atlantic salmon raised in tanks (as opposed to open pens) are a good alternative.

Poaching salmon helps it retain its pleasing pink tone, since the low steady temperature of the simmering liquid prevents the albumen (that white film) from extruding to the surface. Here the fish is poached along with fennel and red onion and served with a healthier version of hollandaise.

A coating of Dijon mustard followed by parsley-flecked breadcrumbs add brightness and crispiness to roasted salmon fillets. Serve with a spinach and red onion salad for a complete -- and colorful -- dinner.

Toss poached salmon with red onion and lots of fresh parsley in a vinaigrette of capers, olive oil, and red-wine vinegar. Serve this salad with crusty bread, or combine with cooked, cooled penne for an out-of-the-ordinary pasta salad.

Serve grilled salmon steaks and asparagus with a sweet and tangy sauce made from Dijon mustard, sugar, and white-wine vinegar. Use leftover asparagus as a side dish for your next dinner; the vegetable will keep in the refrigerator for up to two days.

Combine uncooked couscous with sliced carrots, slivered almonds, raisins, fresh mint, water, and a bit of olive oil to create a Moroccan-inspired pilaf that bakes in the same pan as the salmon for a delicious, one-dish dinner.

A mixture of creamy Greek yogurt, Dijon mustard, dill, and parsley adds zing and keeps this salmon wonderfully moist while it roasts. This easy, elegant dinner takes only five minutes to assemble and another 20 minutes to cook.